Marinated Pork-Fried Rice

1/2 pound pork tenderloin
1/4 cup unsweetened pineapple juice
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon red pepper sauce
1 clove garlic, crushed
1 medium onion, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 tablespoons soy sauce
3 cups cold cooked white rice

Trim fat from pork. Cut pork into 1/2 inch cubes. Mix pork, pineapple juice, gingerroot, pepper sauce and garlic in glass or plastic bowl. Cover and refrigerate at least 1 hour but no longer than 12 hours. Spray wok or 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Remove pork from marinade; drain. Add pork to wok; stir-fry 5 to 10 minutes or until no longer pink. Remove pork from wok.